Ingredients:
- 4 stalks rhubarb, sliced (about 2 cups)
- 6 whole cloves
- 2 -3 drops red food coloring (optional)
Directions:
- Preheat oven to 350°F.
- Place pork roast in roasting pan.
- Cut 8 to 10 slits in surface of pork and insert garlic slivers.
- Rub entire surface of roast with rosemary.
- Roast 1 hour.
- Meanwhile, combine remaining ingredients in small, heavy saucepan.
- Bring to a boil over high heat.
- Reduce heat to low.
- Simmer 10 minutes.
- Remove and discard whole cloves.
- Pour rhubarb sauce over pork; continue to roast, basting often, for about 45 minutes or until roast reaches an internal; temperature of 155°.
- Let stand 10 minutes to allow internal temperature to rise to 160°.
- Carve into thin slices.
- Heat rhubarb sauce remaining in roasting pan; serve with pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 103.53 Kcal (433 kJ) | ||
| Calories from fat | 12.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.39g | 2% | |
|---|---|---|---|
| Cholesterol | 29.94mg | 10% | |
| Sodium | 143.23mg | 6% | |
| Potassium | 259.49mg | 6% | |
| Total Carbs | 11.86g | 4% | |
| Sugars | 10.64g | 43% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 10.26g | 21% | |
| Vitamin C | 2.2mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 26.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 115.83 Kcal (485 kJ) | ||
| Calories from fat | 14.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 2% | |
|---|---|---|---|
| Cholesterol | 33.49mg | 10% | |
| Sodium | 160.25mg | 6% | |
| Potassium | 290.32mg | 6% | |
| Total Carbs | 13.27g | 4% | |
| Sugars | 11.91g | 43% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 11.48g | 21% | |
| Vitamin C | 2.5mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 29.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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